Chicken Cornbread Casserole
This Chicken Cornbread Casserole is a hearty and delicious dish combining tender chicken, vegetables, and a cornbread topping. It's perfect for a family meal or a potluck, offering a comforting and filling flavor with every bite.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven mitts
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup corn canned or frozen
- 1 cup black beans canned, drained, and rinsed
- 1 cup diced bell peppers any color
- 1 cup shredded cheese cheddar or your choice
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 large egg
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, combine the shredded chicken, corn, black beans, diced bell peppers, half of the shredded cheese, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes until heated through.
- In a separate bowl, prepare the cornbread mix according to the package instructions by combining the cornbread mix, milk, and egg. Mix until just combined.
- Pour the chicken and vegetable mixture into a greased 9x13 inch baking dish, spreading it evenly across the bottom.
- Spoon the cornbread batter over the chicken mixture. Gently spread it out to cover the surface.
- Sprinkle the remaining shredded cheese on top of the cornbread layer.
- Bake in the preheated oven for about 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for about 5 minutes before serving.
Notes
You can customize this dish by adding different vegetables such as diced tomatoes or jalapeños for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.